The Hamilton
2018 Winter Restaurant Week 2, Day 3
I reluctantly canceled my lunch reservations for Wednesday and Thursday so that I could stay at home and work on the computer problems that had kept me out of touch since the weekend. By Thursday night—actually, by early Friday morning—things were finally looking good. Not great, but close enough so that I could take a break without worrying that my printer would burst into flames at any moment. (I hate it when that happens. That’s how I lost my only copies of the Trump tax returns and the secret diary of J. Edgar Hoover.)
So it was off to The Hamilton for lunch.
The Hamilton is huge. I’m not sure how many dining areas it has, but it’s large enough to hold at least two long bars and its own music hall. The restaurant has the dark-wood-and-paneling look of a classic steakhouse, but the menu is modern and eclectic. Most days, it’s open from 11AM until 2AM, and a little later on weekends.
Calamari
The starter: A generous serving of Cornmeal-crusted Sweet Chili Calamari, with Thai peanut dipping sauce.
Beef Stroganoff
Beef Stroganoff!
Beef Stroganoff had its heyday in the 1950s. I can’t remember the last time I saw it on a menu, but it was probably before the Millenium. And isn’t there a law that makes it a felony to serve Beef Stroganoff without offering Shrimp Cocktail as a complementary appetizer?
The Hamilton’s “modernized” version featured house-made campanelle pasta and a tenderloin and mushroom ragù, with crème fraiche and shredded Pecorino-Romano cheese.
Once again, the serving was too large to finish in one sitting, so I took half of it home.
[Memo to self: Find a good recipe for classic Beef Stroganoff and make it sometime soon.]
Hazelnut Chocolate Mousse
Hazelnut Chocolate Mousse for dessert.
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